Curried Butternut Squash Soup (this is really good)
Ingredients
* 2 teaspoons vegetable oil
* 1 cup thinly sliced leek (about 1 large)
* 1 tablespoon curry powder
* 1 tablespoon brown sugar
* 3/4 teaspoon ground cumin
* 1/4 teaspoon ground red pepper
* 5 garlic cloves, chopped
* 6 cups chopped peeled butternut squash (about 3 pounds)
* 6 cups water
* 4 cups chopped peeled Granny Smith apple (about 1 pound)
* 1/3 cup whipping cream
* 3/4 teaspoon salt
* 2/3 cup minced fresh cilantro
Preparation
Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.
Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.
